- 4-5 leeks.
- 1 large fennel bulb or 2 small.
- 3 tablespoons olive oil.
- 1 chicken stock cube.
- 20 cl cream.
L Clean vegetables and cut into filaments (much like a julienne) .
Put the vegetables back on high heat in a pan with the. olive oil for about 5 minutes .
Add 10 ml water and chicken stock cube and cook over low heat 35 to 40 minutes, stirring occasionally.
When all the cooking water has evaporated, add the cream and let it warm up a few minutes before serving .
Notes: For a lighter version, use defatted chicken stock and light cream. Very good accompaniment for fish and nuts Saint-Jacques.